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Tajine of lamb shanks

Ingredients
60 ml sunflower oil
16 lamb shanks, trimmed of excess fat
4 onions, peeled and sliced
2 bunches of fresh coriander, washed
2 ml ground coriander
2 ml ground cumin
2 red chillies
10 cm piece of ginger, peeled and chopped
15 ml turmeric
a pinch of saffron
2 cinnamon sticks
125 ml vegetable oil
65 ml honey
3 cloves garlic, peeled and sliced
250 ml white wine
30 pitted prunes, soaked in tea overnight
3 preserved limes, cut into small pieces
fresh coriander, to garnish

Method:
1. Heat oil in a saucepan and sauté lamb shanks until brown. Transfer to an ovenproof dish.. 2. Sauté onions in oil until they start to caramelise. 3. Place fresh and ground coriander, cumin, chillies, ginger, turmeric, saffron, cinnamon sticks, oil and honey in a food processor and process into a purée. 4. Add purée to cooked onions and continue to sauté. 5. Add garlic and cook until mixture begins to stick to the bottom of the pan. 6. Add wine, stir well, and pour mixture over shanks. Cover with foil and bake in a preheated oven at 190 ºC for 1 hour. Test with a skewer after 40 minutes to see if the shanks are cooked. 7. Remove shanks from sauce and cover with foil to keep warm. 8. Skim fat from sauce and reduce liquid until it has thickened. 9. Add the prunes, a little of the soaking liquid and the preserved limes. 10. Pour the sauce over the shanks, garnish with coriander and serve with couscous.

Recipe From : True Love June 01, 1999

Recipe from True Love : June 01, 1999 See what True Love has in store this month. Subscribe now and save!